Sunday, April 18, 2010

Chef to cook for a dinner party

I like to have a bit of music on while I work in the kitchen.....
I was at Wellacres 5 times in 10 days over the Easter period - as well as everything else going on. This (the fifth) was for a 70th birthday. Staying in is the new going out, as they say, and it's even better when you have your own string quartet. The kitchen and dining room at Wellacres is a combined room (as large as a house in itself), so not only could the guests watch the quartet play while they ate, but they also their meal cooked in front of them - almost like being in a theatre really.....

Smoked trout trio (with fillet of pink peppercorn home cured trout) and Salad of parma ham, poached pears and glazed goats cheese.










Fillet of beef with wild mushrooms, spinach and fondant potato (all time classic & best seller).








Assiette of desserts - Mini Baileys bread and butter pudding, spoon of creme brulee, raspberry shortbread, rum baba and homemade orange sorbet.

Related posts

Other assiette of desserts we have served
Chef to cook for a birthday evening
Cooking for a stag party

1 comment:

Jan said...

Oooh yum - everything looks soooo good!